The Christmas basics! A gorgeous turkey to share with the family.
Once a year l go all out and make the most delicious turkey meal for the family. A special part of this celebration is a most gorgeous gluten free stuffing which everyone looks forward to. The leftovers are one of the highlights and an array of vegetable and salad dishes completes a most magnificent meal.
The seasoning is bursting out of the turkey.
Buy the best quality turkey you can. I like to buy a free range or organic turkey and if frozen will need to defrost in the fridge for about four days. Wash it well before cooking including the cavity.
One loaf of good quality gluten free bread.
A handful each of spring onion greens sliced, chopped walnuts, coconut flakes, herbs (parsley and mint).
The juice and zest of one lemon.
Pink rock salt and black pepper.
One generous tablespoon of coconut oil.
Filtered water (approximately 1/4 of a cup but use your judgement)
A handful of finely chopped nuts such as walnuts
One piece of celery finely chopped
Anything else you have which you think might add to the flavour.
Directions: Break up the bread into pieces and place into the food processor (chopping blade). Add all ingredients and process until looking well combined.
Ready to go into the turkey
You can also just break the bread up and mix it in a bowl if you don’t have a food processor.
The turkey has been coated in olive oil and seasoned with sea salt and black pepper. I sit it on a rack with water underneath.
Spoon into the turkey cavity and pull the top of the turkey up to fit it all in.
I use a baking dish with about 1 cm of water in the bottom. I then place the turkey on a wire rack and cover generously with foil. Place in a 180 degree celcius oven and it will cook the most evenly in a fan forced oven. Cook until golden and delicious which for me was about 5 hours for a 4.5 kg turkey. I like to remove the turkey once during cooking to baste and then remove when cooked and let sit fully covered for at least 30 minutes.
I like to cook up lots of baked veggie dishes and salads and the best part is eating the leftovers the next day.
This recipe uses a loaf of gluten free bread as the base for the stuffing. I rarely eat processed gluten free foods but this recipe benefits from having the bread as the base. You could make a Paleo bread but l am o.k having this as a once a year treat and the decision is entirely a personal one.
I hope you enjoyed a lovely Christmas and New Year with those closest to you.